Birria

🛒 Ingredients

• Beef Chuck Roast 1500 g · 3000 kcal
• Dried Guajillo Chiles 30 g · 30 kcal
• Dried Ancho Chiles 20 g · 20 kcal
• Dried Chile de Árbol 5 g · 5 kcal
• Roma Tomatoes 300 g · 54 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 32 g · 48 kcal
• White Vinegar 60 g · 11 kcal
• Cumin Seeds 2 g · 8 kcal
• Whole Black Peppercorns 2 g · 5 kcal
• Whole Cloves 1 g · 3 kcal
• Bay Leaves 1 g · 3 kcal
• Mexican Oregano 1 g · 3 kcal
• Dried Thyme 1 g · 1 kcal
• Beef Broth 1440 g · 144 kcal
• Vegetable Oil 28 g · 252 kcal

👨‍🍳 Instructions

1. Remove stems and seeds from guajillo, ancho, and chile de árbol peppers. Place them in a bowl, cover with hot water, and let them rehydrate for 20-30 minutes.
2. In a dry skillet, lightly toast cumin seeds, black peppercorns, and whole cloves until fragrant, about 1-2 minutes. Set aside.
3. Drain the rehydrated chiles, reserving some of the soaking liquid. Add chiles, roasted spices, tomatoes, onion, garlic, and vinegar to a blender.
4. Add a splash of the reserved chile soaking liquid or beef broth and blend until smooth, creating the birria adobo. Strain the adobo through a fine-mesh sieve into a large bowl to remove any solids.
5. Season the beef chuck roast generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
6. Sear the beef on all sides until deeply browned, working in batches if necessary, then remove from the pot and set aside.
7. Return the seared beef to the pot. Pour the strained adobo over the beef, ensuring it is mostly submerged. Add beef broth, bay leaves, Mexican oregano, and dried thyme.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Stir occasionally.
9. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the rich consommé.
10. Serve birria hot in bowls, traditionally garnished with chopped white onion, fresh cilantro, and a squeeze of lime. Enjoy as a stew or for birria tacos.